Simple Chicken Parmesan
Tender chicken breasts, breaded and pan-fried to a golden crisp, then smothered in a rich tomato sauce and melted mozzarella and parmesan cheese. This classic Italian dish is both hearty and flavorful, perfect for a family dinner or a special occasion.
Ingredients
Marinara Sauce
- 3 tbsp olive oil extra virgin
- 1 small yellow onion, minced
- 6 cloves garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 2 large sprigs of basil
- Kosher Salt
- Freshly ground black pepper
Chicken
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 2 cups finely grated parmesan, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 6 1/4" thick boneless, skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 1 cup shredded mozzarella
- 1 cup vegetable or canola oil
- chopped fresh basil to garnish
Instructions
Sauce
- In a medium-sized saucepan on medium heat, 3 tbsp olive oil. Introduce the 1 small yellow onion, and 6 cloves garlic,, mixing them together, then lower the heat. Let it simmer with the lid on, giving it an occasional stir, for 10 minutes. Remove the lid and continue to cook, stirring now and then, until the onion becomes clear, soft, and aromatic, roughly an additional 5 minutes.
- Mix in the 1 (28 oz.) can crushed tomatoes and 2 large sprigs of basil. Allow it to come to a boil, then lower the heat to medium-low. Let it simmer, stirring from time to time, until it has a slightly thicker consistency and the flavors have combined, roughly 30 minutes. Season with Kosher Salt and Freshly ground black pepper. Remove the basil.
Chicken
- In one shallow dish, mix together 1 cup panko bread crumbs, 1 tsp garlic powder, and 1 cup of2 cups finely grated parmesan,. In a separate dish, place the 3/4 cup all-purpose flour. In a third dish, whisk the 2 large eggs with 1 tablespoon of water.
- Pat 6 1/4" thick boneless, skinless chicken breasts dry and season it with kosher salt and freshly ground black pepper. First, coat it lightly with flour, ensuring any excess is shaken off. Next, dip it in the egg, and finally, press it gently into the panko mixture to ensure it sticks.
- In a small bowl, mix together the 1 cup shredded mozzarella and the remaining 1 cup Parmesan.
- Warm up the broiler. On medium heat, use a large, sturdy pot to heat the 1 cup vegetable or canola oil until a deep-fry or instant-read thermometer shows 350°. It's fine if there's slight smoke. Position a wire rack on a baking tray.
- Cook the chicken in batches, frying each piece until it turns a golden hue on one side, which should take approximately 1 minute. Turn the chicken over and fry the other side until it's similarly golden. You'll notice the frying sound intensifying slightly, indicating the moisture is evaporating from the chicken; this should take about another minute. Once done, place the chicken on the designated rack. Continue this process with the rest of the chicken pieces. Afterward, drizzle marinara sauce over the chicken and garnish with the cheese blend.
- Place under the broiler and monitor closely until the cheese has melted and developed brown patches, approximately 2 minutes.
- Serve one chicken breast per plate. Top with chopped fresh basil to garnish. Serve with spaghetti and remaining sauce.